/ck/ - Food & Cooking

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Round 4 (March 24 - March 30) BubbleBurst Mon Mar 24 17:55:36 2014 No.5301811 [Reply] [Original]

Fourth Round of the 2014 Challenge!

This round is the first of the elimination rounds. We had 26 contestants who entered during the first 3 rounds and I would like to thank all of you for your participation and efforts.

Here's the list of those who made the top 15!

John !!ijQBDPuedUO
Pyewacket !!z8fyLpZyWcm
Cooking with Birdy
Anon no. 556 !!tpdJH4SQ2sE
CookingRei
deex !kxZ65l3/YU
Relph
Dr. Teeth !!bc0QnBvFpi7
30mm
Cholula !a5ii0MEaxU
Cornbread !LnjpmqEHII
Tewi !6nl/hdTkm2
asdf
zoervleisj !wQyaA7zZ7Y
Chalice

Borneo is out of competition, but still made the top 15, congratulations (you may continue posting dishes :-) !

Other eliminated contestant may post dishes for consideration if they wish to continue playing along, but votes will not be tallied for them.

Regular rules (timestamps and identifiers) still apply.

Voting will be carried out in this thread. Please read the voting guidelines below. This round will go until next Sunday (March 30) to accommodate the various time zoned participants. Next round (round 5) will be posted Monday evening.

BubbleBurst Mon Mar 24 17:57:36 2014 No.5301816
File: 147 KB, 967x680, stocked-bar.jpg [View same] [iqdb] [saucenao] [google]

The theme of Round Four is...

Drunken Chef!

You dish must feature some kind of alcohol. Braising, flambeing, infusing, soaking, doesn't matter how you prefer to add it, but your dish must be at least tipsy.

While you're perfectly welcome to make a large spread of food, please make sure there is clearly a "main dish" because that is what people will be voting on.

Two persons will be eliminated after this round and a special prize will be awarded to the winner!

>>	Anonymous Mon Mar 24 17:58:35 2014 No.5301819 This is literally the most exciting thing going on in my life at the moment. I'm not proud, but I'm still pumped for this final round.

BubbleBurst Mon Mar 24 17:59:35 2014 No.5301821

VOTING GUIDELINES

Voting follows an 'Iron Chef' style scoring system. This means you, the people of /ck/, will judge each entry individually instead of deciding on what you feel is the "best" dish.

Dishes are scored out of a total 20 points, based on 4 categories (worth a maximum of 5 points each); Presentation, Originality, Appeal and Challenge Goals. You may award 0's if you feel the contestant did not meet your expectations for a category.

-Presentation: The appearance of items on the plate; plating skills
-Originality: Creativity in composing the dish
-Appeal: How appetizing the food looks/whether or not the dish appeals to your personal taste as a voter
-Challenge Goals: How closely the entry followed the challenge goal(s)

The distinction between Presentation and Appeal: If someone submits an artfully arranged but burnt steak as an entry, it may score high in Presentation but low in Appeal.

**

Copypasta Scoring Format for Lazymodo

Presentation: /5
Originality: /5
Appeal: /5
Challenge Goals: /5
Total: /20

>>	BubbleBurst Mon Mar 24 18:00:35 2014 No.5301823 File: 216 KB, 670x476, rd3-scores.jpg [View same] [iqdb] [saucenao] [google] And because you guys will ask, the scores.

>>	Anonymous Mon Mar 24 18:02:35 2014 No.5301829 >tfw in top 15

>>	Anonymous Mon Mar 24 18:20:35 2014 No.5301861 >tfw no idea how to use alcohol in cooking

>>	Anonymous Mon Mar 24 18:21:35 2014 No.5301869 >>5301861 I think this should help: 1. buy 4 dollar bottle of wine 2. drink wine 3. microwave hot dogs 4. eat in shame 5. don't enter

>>	Anonymous Mon Mar 24 18:24:36 2014 No.5301881 >>5301816 Oh shit, I drink all my alcohol and usually am a drunken cook, but I rarely cook with the alcohol unless it's a dash in the dish.

>>	Anonymous Mon Mar 24 18:26:35 2014 No.5301892 >>5301861 Depends what kind of alcohol you want to use. Just think of an alcohol, Google "cooking with -insert alcohol-", profit!

>>	BubbleBurst Mon Mar 24 18:26:35 2014 No.5301894 >>5301881 >>5301861 Easiest way is to use it to deglaze when making a sauce. or in stew type things ;-)

>>	Anonymous Mon Mar 24 18:27:35 2014 No.5301901 >>5301894 If I get drunk, then cook and cry into the dish instead of salting it, would that count?

>>	zoervleisj !wQyaA7zZ7Y Mon Mar 24 18:28:35 2014 No.5301902 Oh boy, oh boy! Cooking with alcohol... what will I make. This might be my chance to get a bit more ahead. Now just to get a decent camera

>>	BubbleBurst Mon Mar 24 18:28:35 2014 No.5301903 >>5301901 If you can sell it to the voters? I guess?

>>	Anonymous Mon Mar 24 18:28:35 2014 No.5301904 >>5301894 I suppose I could do my red wine/garlic beef cheeks. But I usually only use a dash in that as well.

>>	Anonymous Mon Mar 24 18:29:35 2014 No.5301906 >>5301903 Hmm ok. Maybe I will participate.

>>	Anonymous Mon Mar 24 18:31:35 2014 No.5301913 >>5301901 I'd like to see this.

>>	Anonymous Mon Mar 24 18:38:36 2014 No.5301932 >>5301811 Excuse me Ms. Burst, are the elimination rounds cumulative or ranked separately?

>>	BubbleBurst Mon Mar 24 18:41:35 2014 No.5301948 >>5301932 I think I'll rank them in a separate column, to "reset" the field, so to speak. I'll probably keep a running tally of all rounds as well and see if there's a major difference between the two...

>>	Anonymous Mon Mar 24 18:46:35 2014 No.5301964 I'm hoping for a lot of deserts in this round, with liqueurs I've never heard of. Pls stay away from boring standards like coq au vin, bourguignon, etc.

>>	Anonymous Mon Mar 24 18:47:35 2014 No.5301972 >>5301964 >desert Anyways, I'm making a dessert, but do you consider rum boring? :(

>>	None !OPIATE9fy. Mon Mar 24 18:48:35 2014 No.5301975 >>5301964 that is what I was going to make

>>	Anonymous Mon Mar 24 18:50:35 2014 No.5301979 >>5301975 Doesn't matter what you make, you're out. You can shit in your hand and poor vodka on it for all I care.

>>	zoervleisj !wQyaA7zZ7Y Mon Mar 24 18:50:35 2014 No.5301981 >>5301964 B-but anon... those are alcohol standards.... Yet I made Coq au Riesling last round, so this time I won't ;)

>>	None !OPIATE9fy. Mon Mar 24 18:51:35 2014 No.5301985 >>5301979 thanks to people like you who voted based on your opinion of me as a person and not on my submission

>>	Anonymous Mon Mar 24 18:51:35 2014 No.5301987 >>5301972 Rum is cool, a lot of applications. But make something creative, not baba au rhum or bananas foster.

>>	Anonymous Mon Mar 24 18:55:36 2014 No.5301995 >>5301985 Nah I didn't vote, bro. But I'm happy to see you gone. Unfortunately knowing you, you'll stick around and ruin every thread.

>>	None !OPIATE9fy. Mon Mar 24 18:55:36 2014 No.5301996 >>5301987 I was going to make that and dint't realize bananas foster was popular at all I've never met anyone who even knows what bananas foster is

>>	Anonymous Mon Mar 24 18:57:35 2014 No.5302007 >>5301996 It's fucking delicious is what it is.

>>	Anonymous Mon Mar 24 18:58:35 2014 No.5302008 >>5301979 >>5301995 What a wanker, the point of these are fun and to challange oneself.

>>	Anonymous Mon Mar 24 19:03:35 2014 No.5302014 File: 25 KB, 210x305, 1395702225574.jpg [View same] [iqdb] [saucenao] [google] What if one cannot legally have alcohol? Also is moonshine allowed?

>>	Anonymous Mon Mar 24 19:04:35 2014 No.5302019 >>5302014 Last time I checked, moonshine was alcohol.

>>	Anonymous Mon Mar 24 19:05:35 2014 No.5302023 >>5302019 it's also illegal in many places

>>	None !OPIATE9fy. Mon Mar 24 19:07:35 2014 No.5302026 >>5302023 white corn whiskey is legal though

>>	Anonymous Mon Mar 24 19:08:36 2014 No.5302030 >>5302023 Really? I can go to Total Wine and pick up a bottle right now.

>>	Anonymous Mon Mar 24 19:13:35 2014 No.5302048 >>5302030 >marketed as moonshine >UN-aged whiskey not even close to the same thing brah; real moonshine is close to 90% alcohol...MOST of the time. Shit you can buy tastes a bit like it; but that's where the similarity's end.

>>	Anonymous Mon Mar 24 19:14:35 2014 No.5302051 >>5302030 it's illegal where I live, ironically the local sheriff makes it. Isn't the south magnificent?

>>	None !OPIATE9fy. Mon Mar 24 19:27:35 2014 No.5302092 >>5302048 >but that's where the similarity's end. yea, the stuff you buy out of the back of a rednecks truck had toxins in it from the dirty still he used

ETHANOL !!H9gAEX0ONr9 Mon Mar 24 19:29:35 2014 No.5302098

I fucking like the sound of this rounds theme, I'll probably stick around and participate even though I'm out.

I don't know if Mr Burst considered this, but by chance are any of the participants under 21 years old? Because that would really suck.

>>	Anonymous Mon Mar 24 19:29:35 2014 No.5302099 I already have a recipe in mind.

>>	BubbleBurst Mon Mar 24 19:32:35 2014 No.5302109 >>5302098 Fair point. Drinking age here is 18 so that didn't register with me that any USA people might be stuck with that ridiculous thing... Then again, /ck/ tends to be an older board.

ETHANOL !!H9gAEX0ONr9 Mon Mar 24 19:32:35 2014 No.5302112

>>5302048
The stuff they sell in the store is pretty much moonshine with water added to it to cut the alcohol content. I don't know the specifics but there is some weird law that increases alcohol tax drastically if a whiskey is such a high percentage alcohol. I don't know the specifics of it, maybe another anon does. I also don't know why they can sell 95 proof everclear for cheap but not a high proof corn whiskey.

>>	Anonymous Mon Mar 24 19:33:35 2014 No.5302113 >>5302098 >but by chance are any of the participants under 21 years old? Then they can buy alcohol-infused ingredients like vodka sauce or red wine vinaigrette.

>>	Anonymous Mon Mar 24 19:34:35 2014 No.5302115 >>5302109 Most folks who aren't underage can find a way to get some, and maybe even buy cooking wine, not sure.

ETHANOL !!H9gAEX0ONr9 Mon Mar 24 19:35:35 2014 No.5302117

>>5302109
Sorry I meant to type Ms earlier, not Mr. I doubt it will be an issue, like you said most participants are probably older. Even anons under 21 probably wouldn't have too much trouble finding somebody to get them alcohol if they are over 18, I never did.

>>	Anonymous Mon Mar 24 19:35:35 2014 No.5302118 >>5302115 and by underage I mean 4chan underageb&

>>	None !OPIATE9fy. Mon Mar 24 19:35:35 2014 No.5302120 >>5302112 there is no extra tax for high alcohol content

>>	None !OPIATE9fy. Mon Mar 24 19:38:35 2014 No.5302125 >>5302120 they make store bought "moonshine" 70 - 80 proof because that is what people are used to drinking onyx makes a 111 proof one that is really good, but I don't like to pay the extra money for the higher proof

ETHANOL !!H9gAEX0ONr9 Mon Mar 24 19:38:35 2014 No.5302127

>>5302120
Hmmm. I wonder then why then I can buy Everclear but the highest proof moonshine I've seen in stores is 100 proof? The homemade moonshine is like 90% alcohol. I'll try to find the article, I read it awhile back but forget the details. It pretty much said moonshine is legal but it can't be such a high proof alcohol.

Anonymous Mon Mar 24 19:39:35 2014 No.5302129

>>5302115
I bought cooking wine at 15/16 from Publix. No issue at all. However, if we run into participants that live in countries where alcohol is illegal, or are not allowed to consume alcohol due to their religion, or for whatever reason can not attain alcohol....do we make an exception?
They could easily say they put white wine, but substitute it with stock, though.

BubbleBurst Mon Mar 24 19:40:36 2014 No.5302133

>>5302129
>However, if we run into participants that live in countries where alcohol is illegal, or are not allowed to consume alcohol due to their religion, or for whatever reason can not attain alcohol....do we make an exception?

I am sure they will make themselves known.

>>	None !OPIATE9fy. Mon Mar 24 19:41:35 2014 No.5302135 >>5302129 I'd be ok with underage people getting a pass, but religion is a choice, unlike age

>>	Anonymous Mon Mar 24 19:54:36 2014 No.5302164 How many are getting eliminated each round?

>>	BubbleBurst Mon Mar 24 19:58:35 2014 No.5302178 >>5302164 Two, except round 9 (1 person) and the Final round (round 10) where the final four face off and only one walks away with victory.

>>	Anonymous Mon Mar 24 20:28:35 2014 No.5302250 >>5302178 Sweet, thank you.

>>	30mm Mon Mar 24 20:33:35 2014 No.5302264 >>5301979 Well fuck, now I have to think of a completely different recipe. Thanks a lot dude.

>>	Cornbread !LnjpmqEHII Mon Mar 24 20:42:36 2014 No.5302296 Looking forward to this!

Anonymous Mon Mar 24 21:32:35 2014 No.5302432

>>5302098
You HAVE to cook along, even though you didn't make the next round. You must. I'm really interested in seeing what you would do, since this round might as well be called the "Ethanol Memorial Challenge Round", lol.

It's going to be interesting, I already have a few ideas. (Plus, it's an excuse for me to drink while I cook, ;) I'll probably definitely cook either Friday or Saturday, then, since I can't get really drunk during the week. And I know a couple of people who are definitely going to want to come over for this. Yay, fun time challenge! Since I did sort of proper, small dishes last round (out of necessity, since I just had random chicken bits to work with), I'll probably try and make something "fun" this round.

>>	Dr. Teeth !!bc0QnBvFpi7 Mon Mar 24 21:36:36 2014 No.5302440 If you guys could choose one of these candy bars, which would it be? >Heath Bar >Butterfingers >Kit Kat Your decision will affect what I make ;3

>>	Anonymous Mon Mar 24 21:38:35 2014 No.5302442 >>5302440 butterfinger by a mile

>>	Anonymous Mon Mar 24 21:42:35 2014 No.5302449 >>5302440 I too would like to see something done with Butterfinger simply because I haven't heard that name in forever and I think it's more challenging to use than the other two. Godspeed.

>>	Pye Mon Mar 24 21:42:35 2014 No.5302450 >>5302440 HA! Go Dr. Teeth, go! I'd choose Heath bar, definitely. Toffee is god tier.

>>	CookingRei Mon Mar 24 21:47:35 2014 No.5302458 Oh boy! I've got some disgusting white zin that ive been waiting to get rid of! Super stoked for this round!

ETHANOL !!H9gAEX0ONr9 Mon Mar 24 21:53:35 2014 No.5302468

>>5302432
We'll see. I've been brainstorming a little, I'm trying to figure out how to cook a dish that will make me drunk lol. I'm talking about a straight up entree that would leave somebody at least highly buzzed. I've never tried to get drunk on food but I'd say this is as good of time as any to start. I'm toying with the idea of some sort of soup or stew with a heavy bourbon base, but I've got to figure out how to cook it without burning off the alcohol. Maybe this round I'll make the gumbo but change it up and make the liquid base like half bourbon.

Alcoholic gumbo. Dis gun be good.

>>	Dr. Teeth !!bc0QnBvFpi7 Mon Mar 24 21:53:35 2014 No.5302470 >>5302442 >>5302449 Butterfinger was actually my first choice, but damn I love myself some Heath bars. >>5302450 I agree, but I think Butterfinger might be more fun. I must be crazy XD

>>	Anonymous Mon Mar 24 21:55:35 2014 No.5302472 >>5302470 make both ideas, submit the one that turns out nicer

>>	Pye Mon Mar 24 21:55:35 2014 No.5302474 >>5302468 Well, you could make something with a base that includes the alcohol for flavor, then add something extra at the end to give it the buzz. Like a finishing liquor. BTW, that >>5302432 was me, I forgot my nameynamename.

>>	Anonymous Mon Mar 24 21:55:35 2014 No.5302475 >>5302468 I assume your name is ETHANOL for that reason. Continuing the all-chefs-are-alcoholics stereotype.

Pye Mon Mar 24 21:59:35 2014 No.5302487

>>5302470
I can see that. Butterfinger is crumblier, which might make it easier to incorporate into different applications. Same with the Kit Kat, actually, but Kit Kat doesn't have as good of a flavor as Butterfinger. The best thing about Kit Kat is they are like candy Lincoln Logs, you can build stuff out of them. Several years ago, at Christmas, I built a Kit Kat log cabin gingerbread house. I'll have to try and find the pics from that, lol. Actually, come to think of it, you could build a log cabin gingerbread house out of Chick-o-Sticks, which taste like butterfinger without the chocolate. Good god, I have to write that down, now, for holiday reference.

>>	Dr. Teeth !!bc0QnBvFpi7 Mon Mar 24 22:00:35 2014 No.5302491 >>5302472 I'm actually thinking of combining them... Thankfully I should be able to make this tomorrow, so I'll submit it for you guys tomorrow. I'm really excited!

>>	Dr. Teeth !!bc0QnBvFpi7 Mon Mar 24 22:02:35 2014 No.5302495 >>5302487 Now you have to somehow make that in a future round!

>>	Pye Mon Mar 24 22:03:36 2014 No.5302500 >>5302495 Lol, if I could find a way to actually do that which is in keeping with the challenge, I might! :) That would be hilarious.

>>	Pye Mon Mar 24 22:05:36 2014 No.5302505 >>5302491 Ooooo, a combination of Butterfinger and Heath bars? The possibilities.......

>>	ETHANOL !!H9gAEX0ONr9 Mon Mar 24 22:07:35 2014 No.5302506 >>5302474 Sup Pye. My personal challenge goal is to make an appealing entree that will make me drunk. Can it be done. >>5302475 I'm not a chef, just an alcoholic who works in food service and cooks sometimes.

>>	Anonymous Mon Mar 24 22:08:35 2014 No.5302509 >>5302491 Don't do a combo. Let the Butterfinger shine on it's own, I've never seen it repurposed except in like Blizzards.

>>	Pye Mon Mar 24 22:09:35 2014 No.5302510 >>5302506 Okay...hear me out. Can you get one of those cajun injectors, or do you already have one?!?

>>	Anonymous Mon Mar 24 22:10:35 2014 No.5302515 >>5302509 i've seen some pretty tasty looking butterfinger cheesecakes in my day

>>	ETHANOL !!H9gAEX0ONr9 Mon Mar 24 22:12:35 2014 No.5302520 >>5302440 Snickers. I eat a candy bar about once or twice a decade, and its got to be a Snickers.

>>	Anonymous Mon Mar 24 22:19:35 2014 No.5302536 >>5302506 It's ok bro, I'm an alcoholic too ;__; > Youuuu can be a chef if you want tooooo

>>	Anonymous Mon Mar 24 22:24:35 2014 No.5302545 File: 29 KB, 500x461, 1386643757370.png [View same] [iqdb] [saucenao] [google] >>5302536 I feel those feels, bro <3

>>	Anonymous Mon Mar 24 22:33:22 2014 No.5302579 >>5302536 >you can leave your staff behind >cuz your staff don't drink and if they don't drink >well they're no friends of mine hic

ETHANOL !!H9gAEX0ONr9 Mon Mar 24 22:34:22 2014 No.5302584

>>5302536
Actively seeking a second job as a prep-per, I think the kitchen is my calling. The stress, the heat, the noise, the madness, the spanish, the shit talking, the overwhelming odds every night. Dunno why but I thrive in that fast pace setting.

Cholula !a5ii0MEaxU Mon Mar 24 23:24:22 2014 No.5302685
File: 1.08 MB, 2285x1714, Yum.jpg [View same] [iqdb] [saucenao] [google]

Ok so, I made this because the only thing I had to buy was the baguette... I'm like completely broke so I couldn't get any meats or anything but these were really, really, really fucking tasty.

SO this is a crostini goat cheese mousse, with a slice of granny smith apple and a red wine caramel sauce and some grated 86% dark chocolate...

I'll post a few pics of the process.

>>	Cholula !a5ii0MEaxU Mon Mar 24 23:27:22 2014 No.5302688 File: 323 KB, 1306x980, caramel.jpg [View same] [iqdb] [saucenao] [google] >>5302685 crostini with* First thing I did was make the caramel, sugar and a couple tablespoons of water cooked until like a light golden color

Cholula !a5ii0MEaxU Mon Mar 24 23:29:22 2014 No.5302691
File: 335 KB, 1306x980, Wine.jpg [View same] [iqdb] [saucenao] [google]

>>5302688
I added some red wine, I did equal parts red wine to sugar but I wanted a more syrupy caramel sauce so you can use less or more depending on your preferences I guess

I didn't take a picture after I added the wine cuz I forgot but basically you just let the caramel get to color, then add the wine, the caramel will harden up so cook it for like 2 or 3 minutes to get it back to a sauce

>>	Cholula !a5ii0MEaxU Mon Mar 24 23:31:22 2014 No.5302696 File: 362 KB, 1306x980, whip.jpg [View same] [iqdb] [saucenao] [google] >>5302691 Whip up some heavy cream, no sugar or anything, until stiff peaks, then let it chill in the fridge while you do the goat cheese

>>	Cornbread !LnjpmqEHII Mon Mar 24 23:31:22 2014 No.5302697 >>5302440 Heath bar! That toffee crunch..

>>	Anonymous Mon Mar 24 23:32:22 2014 No.5302700 >>5302685 Just wanted to say before I went to bed, this looks great. Good to see you didn't give up.

Cholula !a5ii0MEaxU Mon Mar 24 23:33:22 2014 No.5302703
File: 353 KB, 1306x980, slimy yet satisfying.jpg [View same] [iqdb] [saucenao] [google]

>>5302696
I used a couple of leftover chunks of goat cheese, one plain and one garlic herb, I added lots of cracked pepper cuz I like goat cheese and pepper ._.

You whip up the goat cheese while adding some heavy cream, like 2-3 tbs, I don't measure heh

The goat cheese should look like this, creamy but still pretty firm, whipped up nice

Cholula !a5ii0MEaxU Mon Mar 24 23:35:22 2014 No.5302707
File: 340 KB, 1306x980, fold it fold it.jpg [View same] [iqdb] [saucenao] [google]

>>5302700
Thanks :D Everyone was really encouraging and made me feel way less shitty

Ok so, when the goat cheese is done grab the whip and just add it while folding until you get a nice fluffy mousse you like the consistency of... make sure to fold it in not stir..

>>	Pye Mon Mar 24 23:36:22 2014 No.5302709 >>5302685 HEY, that's nice, Cholula! Sometimes you just have to work with what ya got (I did that last challege!) Nice job, I'd devour that...in like...a minute..I love caramel...

>>	Pye Mon Mar 24 23:37:22 2014 No.5302710 >>5302707 hhnnnngggg.......:)

Cholula !a5ii0MEaxU Mon Mar 24 23:38:22 2014 No.5302711
File: 411 KB, 1306x980, yellow polka dot crostini.jpg [View same] [iqdb] [saucenao] [google]

>>5302707
Slice the baguette into like thumb width slices then stick them under the broiler for like 3 minutes

Don't do what I did and drop your bowl of goat cheese mousse on the floor and clean it up while your stuff burns in the oven
>>5302709
:DDDDDDDDDDDDDDDDD

Cholula !a5ii0MEaxU Mon Mar 24 23:40:22 2014 No.5302716
File: 401 KB, 1306x980, the works.jpg [View same] [iqdb] [saucenao] [google]

>>5302711
So this is the assembly line heh, I put my caramel sauce in a gravy boat because... I... well just don't ask questions :|

I sliced my apple up perdy thin and I really liked the thin slices on here

Cholula !a5ii0MEaxU Mon Mar 24 23:43:22 2014 No.5302724
File: 739 KB, 1959x1469, OM NOM NOM.jpg [View same] [iqdb] [saucenao] [google]

>>5302716
Last pic... the red wine caramel is SO GOOOOD and the flavors worked together so well. You get the flavor of the red wine, the sweetness from the caramel, tartness from the apple, and that savory airy awesomeness of the mousse then just a tiny bit of chocolately bitterness...

I'm super pleased with it and it tasted awesome. My mom had never had goat cheese before and she's been shoving them in her mouth heh.

Anyway that's all I got, thanks again for all the encouragement guys and I recommend trying these hehe

>>	Pye Mon Mar 24 23:43:22 2014 No.5302725 >>5302716 Dude...gravy boats are always muti-purpose. I've used them for all sorts of sauces and meals, lel.

Cholula !a5ii0MEaxU Mon Mar 24 23:45:22 2014 No.5302728

>>5302725
Ok I don't feel as bad heh, I had made the sauce and was like dipping chunks of apple and bread in it while it was still on the stove trying to figure out a way I was going to pour it without it going all over the place, I'm definitely using that gravy boat for sauces from now on...

>>	Pye Mon Mar 24 23:45:22 2014 No.5302730 >>5302724 Yeah, I'm so stealing your recipe and making this next week. Can you make a vertical? Honestly though, I know you've been frustrated with the competition and your lack of funds, but remember you're here for a reason, you CAN cook well!

Cholula !a5ii0MEaxU Mon Mar 24 23:50:22 2014 No.5302738

>>5302730
I tried to make a vertical in paint and it turned out shitty, someone told me to try gimp? So I'll try that and get a vertical posted hopefully soon...

That means so much coming from you :DD If you made it and liked it I would be so stoked bro.

Hopefully by next week my money situation won't be so tight... Thank you for the encouragement :D

Anonymous Mon Mar 24 23:57:23 2014 No.5302749
File: 232 KB, 2048x1216, IMAG3696.jpg [View same] [iqdb] [saucenao] [google]

Here's what I've been up to tonight. (this is NOT MY ENTRY FYI, lol). The store had a special on chuck rib steaks, which aten't the best of cuts, so i'm making them the way I do boneless beef ribs (which are also cut from the chuck). Seared on the grill, then braised in beer and my special bbq sauce, then later, once they are tender, I'll finish them on the grill, basting them with the pan sauce to make a nice bbq crust. :) I made a ccok along about this awhile back.

>>	Pye Mon Mar 24 23:58:23 2014 No.5302750 >>5302749 >>5302749 Whoops! Fergot mah name

>>	Cholula !a5ii0MEaxU Tue Mar 25 00:00:22 2014 No.5302756 >>5302749 I would like to put this into my mouth If you have a vertical or recipe or anything I would appreciate it because this looks like my cup of tea

>>	Pye Tue Mar 25 00:04:22 2014 No.5302761 >>5302738 You're welcome! :) I'm all about people cooking and learning new techniques (including myself!)

>>	Pye Tue Mar 25 00:06:19 2014 No.5302767 >>5302756 Oh yeah, I can totally give you a recipe. It might be later tonight or tomorrow, but I'll definitely post it for you!

Cholula !a5ii0MEaxU Tue Mar 25 00:16:18 2014 No.5302792
File: 369 KB, 1306x980, FML.jpg [View same] [iqdb] [saucenao] [google]

>>5302767
Thank you! I look forward to it!

Also, forgot the timestamp once again and this was the last crostini left so here's that... also just figured out my camera has a macro focus feature.. sigh...

>>	Reply Tue Mar 25 01:42:17 2014 No.5302910 >>5302098 You should have a distinct advantage ...

>>	Anonymous Tue Mar 25 06:56:15 2014 No.5303226 >>5302440 I only know kit kat... >>5302475 >Continuing the all-chefs-are-alcoholics stereotype. Open a alcoholic thread here, you'll see by yourself. 3/4 of co/ck/s have experienced the shakes, 1/5 had pancreatitis.

>>	Anonymous Tue Mar 25 07:00:15 2014 No.5303230 >>5303226 Have you worked in kitchens? About 3/5 workers have trouble controlling their intake.

>>	Anonymous Tue Mar 25 07:43:15 2014 No.5303278 >>5301816 Beer can chicken counts, right? I mean, you drink the beer after all, so there's alcohol involved.

>>	Anonymous Tue Mar 25 07:44:15 2014 No.5303279 >>5302014 So, are you underaged or on probation? Inquiring minds and all that.

>>	Anonymous Tue Mar 25 07:47:15 2014 No.5303282 >>5302113 Just buy a bottle of Listerine and make a cake out of it.

>>	ETHANOL !!H9gAEX0ONr9 Tue Mar 25 08:33:36 2014 No.5303327 >>5302685 Good morning Cholula! I'm impressed to say the least, I thought you'd either disappear or show up posting ramen boiled in Olde English. That actually looks good.

Anonymous Tue Mar 25 09:18:10 2014 No.5303365

>>5302685
Glad to see you here!

Presentation: 2/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 13/20

I really love the way you did the goat's cheese - it sounds delicious! Regarding the presentation, I thought the chocolate shavings looked rather messy and would perhaps have been better just sprinkled over the individual crostinis. I really like the red wine caramel but I don't feel like it's the main feature of the dish - it was the goat's cheese mousse that won me over rather than the caramel.

>>	Anonymous Tue Mar 25 09:20:10 2014 No.5303370 >>5302440 Buuuuuuutterfingers

>>	Dr. Teeth !!bc0QnBvFpi7 Tue Mar 25 17:04:29 2014 No.5304392 File: 271 KB, 707x1601, fudge1.jpg [View same] [iqdb] [saucenao] [google] Oh fudge! It's time for fudge! I submit my world famous Bourbon Butterfinger Fudge.

>>	Dr. Teeth !!bc0QnBvFpi7 Tue Mar 25 17:05:29 2014 No.5304395 File: 225 KB, 913x684, fudge2.jpg [View same] [iqdb] [saucenao] [google] >>5304392 Presentation sucks...because it's fudge!

Dr. Teeth !!bc0QnBvFpi7 Tue Mar 25 17:06:29 2014 No.5304399
File: 224 KB, 908x681, fudge3.jpg [View same] [iqdb] [saucenao] [google]

>>5304395
If you intend on making these beasts, I recommend less liquor. Because I ate five of them and I started singing songs about fudge and fudge-related shenanigans.

Cholula !a5ii0MEaxU Tue Mar 25 17:15:29 2014 No.5304417

>>5304395
Sweet christ 50/20 for you
Fuuuuuddggeee FUUUUUUUUUDDDGGEEE
>>5303365
>>5303327
Thanks :D I agree about the chocolate too but I tried sprinkling it on with my fingers and it looked like poop pellets... And the best thing is you can drown them in the red wine caramel, as I did because the flavor of that sauce is AWESOME

>>	Anonymous Tue Mar 25 17:35:30 2014 No.5304454 >>5304392 Presentation: 3/5 Originality: 4/5 Appeal: 5/5 Challenge Goals: 4/5 Total: 16/20 breddy gud :DDDDD

>>	Anonymous Tue Mar 25 17:39:29 2014 No.5304460 >>5304395 fugg, I'd fucking love that. Gonna have to try it one day. Fukken saved.

>>	BubbleBurst Tue Mar 25 17:40:29 2014 No.5304463 >>5302685 Glad to see you didn't give up. This looks good :-)

Anonymous Tue Mar 25 17:41:29 2014 No.5304467

>>5302724
Not a fan of how the chocolate is grated all around the plate, eating any of the shreds on the plate would be pain and I think it would have looked better if the chocolate was only on the bread pieces.
Other than that looks pretty fucking good.

>>	Dr. Teeth !!bc0QnBvFpi7 Tue Mar 25 17:44:29 2014 No.5304471 >>5304417 I made it for you :3 >>5304454 Thank you anon! >>5304460 I highly recommend it! And you can try any liquor you want. I'm thinking about Grand Marnier next!

>>	Anonymous Tue Mar 25 17:53:29 2014 No.5304486 >>5304471 I should try it with Mead. We produce a shitload of it here, and it's been a good three thousands years so yeah

Cholula !a5ii0MEaxU Tue Mar 25 18:01:29 2014 No.5304502

>>5304467
I know heh I didn't want to do curls because I wanted just the tiniest hint of the chocolate but I used my zester and that shit went errrrrywhere

Fun fact though, the sauce makes it pretty easy to rub the bread all over the plate and get all the goodies!

And thank you, it tasted fuckin so good and I'm probably gonna make it next week when I have more money lol
>>5304471
oh golly :3

>>	Anonymous Tue Mar 25 18:06:29 2014 No.5304508 >>5302685 Presentation: 2/5 Originality: 2/5 Appeal: 5/5 Challenge Goals: 5/5 Total: 17/20 >>5304399 Presentation: 2/5 Originality: 3/5 Appeal: 5/5 Challenge Goals: 4/5 Total: 14/20

>>	Anonymous Tue Mar 25 18:07:29 2014 No.5304510 >>5304508 I believe you have some incorrect math

>>	Anonymous Tue Mar 25 18:14:30 2014 No.5304519 >>5304508 It should be 14/20 for both, m8.

>>	Cholula !a5ii0MEaxU Tue Mar 25 18:14:30 2014 No.5304520 >>5304508 This math hurts my brain

>>	BubbleBurst Tue Mar 25 18:17:29 2014 No.5304527 >>5304508 Shall I put 14 for the first? Or did you want to revise your vote?

>>	Anonymous Tue Mar 25 18:17:29 2014 No.5304528 >>5304508 I can't math apparently. Correct scores: >>5302685 Presentation: 3/5 Originality: 4/5 Appeal: 5/5 Challenge Goals: 5/5 Total: 17/20 >>5304399 Presentation: 2/5 Originality: 3/5 Appeal: 5/5 Challenge Goals: 4/5 Total: 14/20

>>	Cholula !a5ii0MEaxU Tue Mar 25 18:21:29 2014 No.5304537 >>5304528 I feel ok with this result of your math skills...

Anonymous Tue Mar 25 19:20:29 2014 No.5304689

>>5304395
Presentation: 2/5
Originality: 4/5
Appeal: 2/5 (Hate to be that guy but I don't like fudge.)
Challenge Goals: 5/5
Total: 13/20

Regarding the presentation (which isn't particularly bad at all, 2/5 is what I usually vote), you could probably have improved it by making a marble pattern in the fudge or 'split' the fudge in two horizontally, and have one marbled.

ETHANOL !!H9gAEX0ONr9 Tue Mar 25 19:28:29 2014 No.5304714

>>5302685
>>5302685
Presentation: 2/5
I'd really give it a 2.5, definitely not a bad presentation but I'm scaling my votes to coincide with the quality of other contenders now that I'm getting a feel for how this works. Those colors of brown, green, and pink don't really compliment IMO, would probably work better without the chocolate and maybe something else instead.
Originality: 4/5
I've never seen anything like this.
Appeal: 4/5
Challenge Goals: 5/5
If circumstances were different I'd give you a 4, but I'm amazed you made something so appealing with random crap you happened to have on hand, extra point.
Total: 15/20

Thank you.

>>5304399
Presentation: 1/5
Sorry, you just threw some fudge on a plate.
Originality: 3/5
Appeal: 3/5
I feel bad here, I'm sure its excellent fudge. I just don't like sweets. Sorry bro, I'd still take a bite though. Gave you an extra point for going with butterfinger, a tolerable candy.
Challenge Goals: 4/5
Total: 11/20

Thank you.

>>	Anonymous Tue Mar 25 19:35:29 2014 No.5304730 I never knew there were people in the world who didn't like fudge. I leaned something today.

>>	Anonymous Tue Mar 25 19:37:29 2014 No.5304736 >>5304730 Agreed. It's just so wonderful.

>>	Anonymous Tue Mar 25 19:51:29 2014 No.5304771 >>5304730 >>5304736 It's pretty sweet/rich a lot of people don't like that

>>	Anonymous Tue Mar 25 20:20:29 2014 No.5304860 >>5304395 Jesus Christ, looks delicious. Soon to be Dr. No Teeth.

>>	Cholula !a5ii0MEaxU Tue Mar 25 20:22:29 2014 No.5304865 >>5304860 >>5304736 Pardon me but he said he made it for me so get your grubby paws off my fudge :\|

Anonymous Tue Mar 25 20:24:29 2014 No.5304870

>>5302685
Presentation: 3/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 13/20

>>5304395
Presentation: 2/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 4/5
Total: 14/20

You're making me second guess my decision to have lemon bars as my weekly sweet... Severely second guess that decision.

>>	Cholula !a5ii0MEaxU Wed Mar 26 00:25:46 2014 No.5305636 Ethanol is at the liquor store, countdown to ramen with olde english has begun!

>>	Pye Wed Mar 26 00:32:46 2014 No.5305660 Checking in again! So far so good, you guys are making awesome stuff. I'm still trying to decide what to make, I had a long work day today, and haven't had time to really concentrate on my dish. I'mma drink some more gin and tonic and ponder on it.....

>>	Cholula !a5ii0MEaxU Wed Mar 26 00:38:46 2014 No.5305687 >>5305660 I think we're soul mates What gin are you drinking?

>>	Pye Wed Mar 26 00:41:46 2014 No.5305699 >>5305687 LOL, Bombay Dry :) It was on sale, but I like it for G&Ts.

ETHANOL !!H9gAEX0ONr9 Wed Mar 26 09:27:14 2014 No.5306368
File: 25 KB, 260x260, chili book.jpg [View same] [iqdb] [saucenao] [google]

>>5305636
>olde engllish

Malt liquor is for casuals, get on my level. Cooking this evening with my most favorite bourbon, Old Crow reserve. Pic related, read this book last night. I'm hungry for chili today.

>>	Cornbread !LnjpmqEHII Wed Mar 26 12:43:02 2014 No.5306651 File: 1.21 MB, 1000x2000, vertical_week_4.jpg [View same] [iqdb] [saucenao] [google] Took forever to cool, but made for an excellent mid-week breakfast!

>>	Anonymous Wed Mar 26 12:46:02 2014 No.5306655 >>5306651 That looks fucking good.

>>	Cornbread !LnjpmqEHII Wed Mar 26 12:49:02 2014 No.5306663 >>5306655 Thank you! Of course I have to take advantage of strawberry season

Anonymous Wed Mar 26 12:54:02 2014 No.5306677

>>5306651
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20

This looks good... I wish I could have a slice. I like the idea of the rawness of the cointreau in the cream and the more rounded flavour in the pie. I also love that you used strawberries since I love strawberry jam but dislike raw strawberries, so it's another way to have cooked strawberries.

Why does it need to cool first? When I eat cobbler, it's usually warm (but I've never made it).

Cornbread !LnjpmqEHII Wed Mar 26 13:00:02 2014 No.5306686

>>5306677

It was seriously boiling hot coming out of the oven, and also I thought i'd let the filling set for a while, enough to take it out of the dish without it becoming a delicious mess. Personally I think it tastes good cold in the morning, with some hot tea and cool whipped cream.

>>	Anonymous Wed Mar 26 13:46:51 2014 No.5306731 >>5306686 Ah, that sounds so nice...

>>	Anonymous Wed Mar 26 13:58:51 2014 No.5306754 Apparently this is dessert round.

>>	Anonymous Wed Mar 26 15:39:15 2014 No.5306956 Has anyone saved the previous threads or images? I'm new here but I'm curious about the things you've made.

>>	Cholula !a5ii0MEaxU Wed Mar 26 17:31:15 2014 No.5307214 >>5306754 I don't even like sweets but so far I ain't even mad. Fudge and chocolate and strawberries? Why couldn't everyone have posted these recipes last week when I had PMS and money...

Anonymous Wed Mar 26 17:52:17 2014 No.5307256

>>5306956
Official blog: http://ckchallenge.blogspot.ca/

Archives:
This year:
>>/ck/?task=search2&ghost=&search_text=&search_username=bubbleburst&search_tripcode=&search_email=&search_datefrom=&search_dateto=&search_op=op&search_del=dontcare&search_int=dontcare&search_ord=new&search_capcode=normal

2013 and 2012:
>>/ck/?task=search2&ghost=yes&search_text=LAZYMODO&search_username=&search_tripcode=&search_email=&search_datefrom=&search_dateto=&search_op=op&search_del=dontcare&search_int=dontcare&search_ord=new&search_capcode=normal

/ck/ verticals: http://ck.booru.org/

>>	ETHANOL !!H9gAEX0ONr9 Wed Mar 26 18:42:36 2014 No.5307370 File: 1.86 MB, 3264x1840, 2014-03-26_17-16-26_270.jpg [View same] [iqdb] [saucenao] [google] Soaking up beer and whiskey for an hour or two before I start. The dried chilies are also soaking in beer and whiskey.

>>	Anonymous Wed Mar 26 19:05:40 2014 No.5307423 >>5307370 Looking good!

Pye Wed Mar 26 19:29:39 2014 No.5307474
File: 194 KB, 1280x768, IMAG3702.jpg [View same] [iqdb] [saucenao] [google]

>>5302792
Sorry Cholula, I forgot about posting that recipe, I'll make a vertical for it later and post it, since I still have all my pics from the cook along I did for it. Here's a pic of the finished meat from the other night. Like I said, I usually use boneless chuck ribs, but they had these thick chuck steaks on sale so I subbed for them. Anyway, sorry I forgot, I just got busy!

>>	Anonymous Wed Mar 26 19:29:39 2014 No.5307477 >>5307474 what temperature do you cook that at for it to be so browned? looks delicious

Pye Wed Mar 26 19:33:39 2014 No.5307484

>>5307477
Well, I call it "mahogany" beef, lol. I sear it on the grill and then braise it in a pan on the grill in a mixuture of bbq sauce and beer. Then, once it's tender, I take it out and finish it on the grill, basting it with the leftover pan sauce. It makes them an incredible color, but they stay nice and moist and get a good exterior crust on them.

Pye Wed Mar 26 19:36:40 2014 No.5307490

>>5307477
Oh, forgot to mention temp. I start it out (searing) at about 500F, then once they are in the pan, I turn the heat down to low (I have a gas grill), so the temp goes down to between 300 and 320 usually. Then I keep the heat on low for the finishing on the grill, so the crust/sauce doesn't burn.

>>	Cholula !a5ii0MEaxU Wed Mar 26 20:08:39 2014 No.5307587 >>5307474 No worries, I'm still trying to make a vertical myself but seeing as I'm retarded it's causing some mental strife That looks awesome man I'm so glad I ate before checking the thread

>>	Cholula !a5ii0MEaxU Wed Mar 26 20:38:39 2014 No.5307644 File: 2.14 MB, 1306x1364, 1395880718648.png [View same] [iqdb] [saucenao] [google] >>5307587 Ok, I did it in paint but here's the vertical if anyone wants it

>>	Anonymous Wed Mar 26 21:30:36 2014 No.5307772 >>5307256 Wow, thank you! Lot of them looks really good and not too expensive for my budget. Maybe I'll participate in the next.

alcoholism in the industry Anonymous Wed Mar 26 21:59:37 2014 No.5307836
File: 43 KB, 500x384, 1392808595190.jpg [View same] [iqdb] [saucenao] [google]

/ck/, i've been a line cook for a few years now, and almost every cook/chef i've ever worked with has been either an alcoholic or a drug user. or both. i'm certainly no exception. why is this?

>>	Anonymous Wed Mar 26 22:11:37 2014 No.5307868 >>5307644 i want to try this, but with macerated apples. that would have been a good way to incorporate the alcohol theme as well. looks delicious though captcha: Blessed rotodex

ETHANOL !!H9gAEX0ONr9 Wed Mar 26 22:16:34 2014 No.5307883
File: 40 KB, 700x525, 1394908183435.jpg [View same] [iqdb] [saucenao] [google]

>>5307836
I like to work kitchen when I'm fucked, I also move faster and can concentrate. I think the kitchen is a good home for the high functional drunkard. The reason you don't see sober people in there is because its hot loud congested and overwhelming. If you can have a few beers to take the edge off and still be able to function, then you'll do well. But fuck working a kitchen sober.

>>	Anonymous Wed Mar 26 22:23:34 2014 No.5307900 File: 49 KB, 424x283, 1367274678672.jpg [View same] [iqdb] [saucenao] [google] >>5307883 makes sense. at the place i'm working now, we cook with a lot of beer and tequila. and bourbon. feelsgoodman.rar i totally agree. fuck being sober in general.

Cholula !a5ii0MEaxU Wed Mar 26 22:35:34 2014 No.5307942

>>5307836
I've only worked in chain restaurants and super small business as a prep/line cook and I noticed that as well, I think a lot of it has to do with the stress of the job and the kind of people who would voluntarily subject themselves to it... I used to work with a guy who got blowjobs and did coke in the walk in...
>>5307868
I think you're totally right about the apple, and I had wanted to do something like that but I'd never done it before so I didn't want to completely fuck it up like last week, but I'm gonna make it again next week and try that.
>>5307883
I feel like we would be bros irl Eth, where are you from?

>>	Cholula !a5ii0MEaxU Wed Mar 26 22:45:34 2014 No.5307969 >>5307942 Also the shittier restaurants and chain restaurants will higher anyone who isn't too obviously insane because there's such a high turnover

>>	ETHANOL !!H9gAEX0ONr9 Wed Mar 26 22:50:34 2014 No.5307981 >>5307942 Houston. Chili con ethanol y meat should be incoming soon. Looks good right now but the texture, It needs to get comfortable. Its a brisket chili this time, I want to give it some time.

>>	CookingRei Thu Mar 27 01:01:19 2014 No.5308354 drunk righ tnow.....just got back from a wine tasting event.....gonna cook either tomorrow or trhe next day...still super stoked and dishes look great so far!!!

>>	Anonymous Thu Mar 27 02:08:18 2014 No.5308506 >>5308354 Hey Rei, where'd you go wine tasting at, just out of curiosity? And what'd ya taste? What was your favorite?

>>	CookingRei Thu Mar 27 02:33:18 2014 No.5308535 >>5308506 sobered up a bit since my last post, lol it was a "napa wine" thing in socal. some good stuff..Roy winery was pretty awesome...also a winery from the atlas peak area was memorable as well...

Pye Thu Mar 27 02:53:18 2014 No.5308560

>>5308535
Lel, I hear you. I had few drinks tonight myself. Trying to get sleepy now. (that was me>>5308506
btw, I always forget my name). I'm an hour away from Napa, (and another 30 min further form Sonoma) so there's always a ridiculous amount of wine tastings going on everywhere. There's some really great wineries southeast of here, the Sierras are catching up quick. And, the Russian River wineries, imo, produce some fine ass wines. I can't remember any specifics atm, as I'm tipsy and sleepy, but yeah, now that you're out here, if you like wine, you can taste, taste, taste till your heart's content (or your liver can't take it). :)

>>	BubbleBurst Thu Mar 27 07:42:32 2014 No.5308963 >>5306651 That looks good :-) I'll try to remember it when winter finally ends. >>5307644 Looking good :-) Congratulations on making your first vertical!

>>	Anonymous Thu Mar 27 08:05:15 2014 No.5309003 File: 9 KB, 363x349, 1389613711378.png [View same] [iqdb] [saucenao] [google] >tfw no seylow

>>	Anonymous Thu Mar 27 12:23:52 2014 No.5309408 >>5307644 Saved. I'm doing this tonight with strawberries instead of the apple, the goat cheese mousse is what i'm looking forward to most!

>>	Cornbread !LnjpmqEHII Thu Mar 27 12:25:52 2014 No.5309410 >>5309408 forgot name!

>>	Cholula !a5ii0MEaxU Thu Mar 27 16:27:38 2014 No.5309919 >>5309408 :DDD I hope it turns out awesome you have to tell me if you like it! I hope you make it that would be so cool!

>>	ETHANOL !!H9gAEX0ONr9 Thu Mar 27 17:13:55 2014 No.5310033 File: 1.72 MB, 3264x1840, chili 1.jpg [View same] [iqdb] [saucenao] [google] Tejas Chili Borracho

ETHANOL !!H9gAEX0ONr9 Thu Mar 27 17:19:56 2014 No.5310058
File: 1.84 MB, 3264x1840, chili 2.jpg [View same] [iqdb] [saucenao] [google]

Good evening. This was actually yesterday but I went into a chili coma.

2.5 pounds beef brisket
2 medium white onions
one jalapeno pepper
4 dried anchos
a few dried new mexico chilis
can of tomato sauce
two teaspoons cumin
one teaspoon paprika
one teaspoon mexican oregano
one teaspoon ground pepper
2-3 cloves of minced garlic
olive oil
seasoning of your choice for meat
cheap bourbon
bottle of beer
hot sauce
fresh cilantro
Oaxaca queso
Fresh tortillas

ETHANOL !!H9gAEX0ONr9 Thu Mar 27 17:24:55 2014 No.5310077
File: 1.81 MB, 3264x1840, chili 3.jpg [View same] [iqdb] [saucenao] [google]

Cut the brisket how you like. Some people shred it, some people make perfect cubes. I like different medium to large sized pieces, non uniform. I try to trim most of the fat off because it can make the chili greasy, I live some for flavor though.

>>	Anonymous Thu Mar 27 17:25:55 2014 No.5310081 >>5301823 Thanks!

ETHANOL !!H9gAEX0ONr9 Thu Mar 27 17:30:55 2014 No.5310100
File: 1.86 MB, 3264x1840, chili 4.jpg [View same] [iqdb] [saucenao] [google]

Heat two tablespoons oil over high heat in a pan and drop the meat in to brown. Toss and season using whatever salted seasoning you fancy. I used a seasoning that contains enough sugar to give it a sweet profile.

ETHANOL !!H9gAEX0ONr9 Thu Mar 27 17:32:55 2014 No.5310106
File: 1.78 MB, 3264x1840, chili 5.jpg [View same] [iqdb] [saucenao] [google]

Brown it til it looks about like this, remove from pan and set aside, we aren't cooking it all the way. Meanwhile chop your onion, jalapeno, and garlic while it browns. Do you know why you brown the meat before you saute the veg?

>>	ETHANOL !!H9gAEX0ONr9 Thu Mar 27 17:34:55 2014 No.5310108 File: 1.69 MB, 3264x1840, chili 6.jpg [View same] [iqdb] [saucenao] [google] Because dat juice. This is what we are sauteeing the veggies in.

Anonymous Thu Mar 27 17:35:55 2014 No.5310113

>>5310100
Only top right there looks like it's 'browned', in that it has a sear. The rest look 'brown' just because they've been cooked by their juices or steam. It'd probably be better if you made sure not to move the meat for at least a minute, and put less in at once.

>>	ETHANOL !!H9gAEX0ONr9 Thu Mar 27 17:36:55 2014 No.5310115 File: 1.54 MB, 3264x1840, chili 7.jpg [View same] [iqdb] [saucenao] [google] Like I said, chop your veg as the meat browns. You can be lazy and do a shit job chopping them, they'll all cook down to nothing in the end.

>>	ETHANOL !!H9gAEX0ONr9 Thu Mar 27 17:37:55 2014 No.5310117 File: 1.79 MB, 3264x1840, chili 8.jpg [View same] [iqdb] [saucenao] [google] Put them in the pan, cook over medium high.

>>	ETHANOL !!H9gAEX0ONr9 Thu Mar 27 17:38:56 2014 No.5310120 File: 1.66 MB, 3264x1840, chili 9.jpg [View same] [iqdb] [saucenao] [google] Until its about like this.

>>	ETHANOL !!H9gAEX0ONr9 Thu Mar 27 17:41:55 2014 No.5310125 File: 1.72 MB, 3264x1840, chili 10.jpg [View same] [iqdb] [saucenao] [google] Kill the heat to medium and add 8 oz tomato sauce (optional but I recommend).

>>	Cholula !a5ii0MEaxU Thu Mar 27 17:42:55 2014 No.5310127 >>5310113 If he's making chili, why would he need to sear the meat? Doesn't putting it in a simmering chili for hours negate the searing since the crust will be lost..?

ETHANOL !!H9gAEX0ONr9 Thu Mar 27 17:43:55 2014 No.5310132
File: 1.99 MB, 3264x1840, chili 11.jpg [View same] [iqdb] [saucenao] [google]

Add spices. Two teaspoon cumin, one teaspoon paprika, one teaspoon mexican oregano, and one teaspoon ground pepper. Also add a few dashes of a vinegar based hot sauce if you like, Tabasco works great but i used John's habanero this time. Strong vinegar base with a great habanero flavor.

>>	ETHANOL !!H9gAEX0ONr9 Thu Mar 27 17:45:55 2014 No.5310137 File: 1.81 MB, 3264x1840, chili 12.jpg [View same] [iqdb] [saucenao] [google] Add bourbon as you see fit, I measured out one cup.

>>	ETHANOL !!H9gAEX0ONr9 Thu Mar 27 17:47:55 2014 No.5310146 File: 1.75 MB, 3264x1840, chili 13.jpg [View same] [iqdb] [saucenao] [google] Add bourbon and stir everything, keep over medium until its bubbling a little then kill the heat to low and cover.

Anonymous Thu Mar 27 17:49:55 2014 No.5310149

>>5310127
The point of searing is due to flavour, it's known as the Maillard reaction. For instance, if you were to use caramel in a custard instead of granulated sugar, there'd be a difference in taste if not consistency.

I mentioned it because if the point is not to sear, then there's also no need to brown the meat, and it's also an incorrect use of the term 'to brown'.

>>	ETHANOL !!H9gAEX0ONr9 Thu Mar 27 17:50:56 2014 No.5310151 >>5310127 Mostly for the residual seasoned meat juice to brown the veggies in. Some of them were nicely browned but browning meat really doesn't make much difference at all in chili because the meat slow cooks so long after.

ETHANOL !!H9gAEX0ONr9 Thu Mar 27 17:53:55 2014 No.5310159
File: 1.63 MB, 3264x1840, chili 14.jpg [View same] [iqdb] [saucenao] [google]

I had some dried chilis soaking this whole time in a bottle of beer and a couple shots of bourbon. At some point when the chili is cooking I pureed them in a blender along with the beer and bourbon and then added it to the chili.

>>	Cholula !a5ii0MEaxU Thu Mar 27 17:55:55 2014 No.5310163 >>5310149 I really don't think the "maillard reaction" matters in this dish >>5310151 My thoughts exactly, there's no point searing meat that's going to be slow cooked, I get rendering out the juices for a sauce or veggies in your case though

>>	ETHANOL !!H9gAEX0ONr9 Thu Mar 27 17:55:55 2014 No.5310166 File: 1.93 MB, 3264x1840, chili 15.jpg [View same] [iqdb] [saucenao] [google] Stir in the pureed chilis and keep cooking on low for hours, up to ten hours if you like. It just keeps getting more tender.

>>	Cholula !a5ii0MEaxU Thu Mar 27 17:56:55 2014 No.5310167 >>5310159 Oh sweet jesus

Anonymous Thu Mar 27 17:58:55 2014 No.5310179

>>5310163
http://www.ochef.com/782.htm

>Until these Maillard reactions occur, however, meat continues to have relatively little flavor. And Maillard reactions, which are finicky and not completely understood by scientists, generally only begin to occur above 285°F (140°C). Now, if you're braising a piece of meat or cooking it in a stew, the temperature in the pot will never get above the boiling point of water (212°F or 100°C), so the Maillard reactions will never take place, and your meat will be cooked but will have relatively little flavor.

My initial point was only to mention that generally speaking, browning refers to searing, which the photograph didn't seem to show. However, regarding the irrelevance of the Maillard reaction in slow cooked dishes, the above link is of relevance. I don't intend to suggest that the Maillard reaction is always necessary, either. However, I think for this particular dish, it would have been appropriate and would have gone well with the bourbon and choice of chillis.

>>	ETHANOL !!H9gAEX0ONr9 Thu Mar 27 17:59:55 2014 No.5310181 File: 1.84 MB, 3264x1840, chili 16.jpg [View same] [iqdb] [saucenao] [google] And thats it. I garnish the famously un-photogenic chili dish with some fresh cilantro, shredded Oaxaca cheese, and some toasted flour tortillas.

>>	Cholula !a5ii0MEaxU Thu Mar 27 18:01:55 2014 No.5310190 >>5310179 Okie dokie >>5310181 That looks really, really good, make a vertical pls I'm gonna make this and grill some green onions with it om nom nom nom How's the bourbon flavor? Would you use more or less next time

>>	Anonymous Thu Mar 27 18:05:55 2014 No.5310207 >>5310181 Presentation: 2/5 Originality: 4/5 Appeal: 5/5 Challenge Goals: 5/5 Total: 16/20 Not gonna im prorably going to steal this to impress my friends inb4 >friends

ETHANOL !!H9gAEX0ONr9 Thu Mar 27 18:07:55 2014 No.5310213

>>5310190
The bourbon flavor is perfect for me but I really really like bourbon. For a first timer I'd recommend using half a cup instead of a full cup and adjust it later to your tastes. I've never made a chili with this much bourbon before but I think the flavor of bourbon really compliments chili well.

>>	Anonymous Thu Mar 27 18:09:55 2014 No.5310220 >>5310213 I think bourbon is great to cook with. I actually don't like bourbon but I'll use it as my sole liquid when braising. Personally, I'd recommend not to be shy with it.

>>	Anonymous Thu Mar 27 18:09:55 2014 No.5310224 File: 57 KB, 785x466, onion.jpg [View same] [iqdb] [saucenao] [google] >>5310213

>>	Cholula !a5ii0MEaxU Thu Mar 27 18:11:55 2014 No.5310227 >>5310207 Just replace friends with mom and the same thing for me >>5310213 Interesting. I've never put alcohol in chili so I'll give it a shot for sure. Thanks for posting, looks nom nom

>>	Anonymous Thu Mar 27 18:11:55 2014 No.5310228 >>5310220 Please shut the fuck up you pretentious faggot

>>	Anonymous Thu Mar 27 18:14:55 2014 No.5310235 >>5310228 Cholula, you're not fooling anyone.

>>	Cholula !a5ii0MEaxU Thu Mar 27 18:16:56 2014 No.5310241 >>5310235 ...ok then?

ETHANOL !!H9gAEX0ONr9 Thu Mar 27 18:19:55 2014 No.5310255

>>5310224
>midnight
I honestly wouldn't be surprised at all if I was the bourbon fapper and just don't remember typing that.

>>5310227
Thank you! If anything you need to be using beer for your chili liquid. Bourbon was a nice tasty twist on it but beer is really crucial IMO.

>>	Cholula !a5ii0MEaxU Thu Mar 27 18:21:55 2014 No.5310262 >>5310255 so I need to get more beer... I know almost nothing about beer because I don't drink it... Do you recommend a particular brand? My shopping list is already getting ridiculous because of you guys now I need beer

ETHANOL !!H9gAEX0ONr9 Thu Mar 27 18:32:55 2014 No.5310300

>>5310262
It depends, beer flavors are as diverse and different as fruit flavors. Ya know, like grapes and bananas both taste fruity but have little else in common. Beers taste like beer but are so different.

If you aren't used to drinking it I'd avoid the two opposite extremes for awhile, which are IPA and stouts. Try an amber ale, brown ale, blonde ale, bock, and pilsner. Pretty middle of the road beers and your local brewer should be making at least a couple of those. I also like to drink local usually, its the freshest and keeps my money in my community.

>>	Cholula !a5ii0MEaxU Thu Mar 27 18:37:55 2014 No.5310321 >>5310300 I'll get one of those mix a six things then and try some different varieties. I know I don't like IPAs so that narrows it a bit Anyway back to work and thanks bruh :D

CookingRei Thu Mar 27 20:15:56 2014 No.5310538

>>5308560
Haha! Yeah, I love wine. I've actually been working at a wine store since I moved to california, so I have so much wine right now, I don't know what to do with it all!

Just finished shopping for dish. Will make it tomorrow...too much stuff to do today!

>>5310181
Man, I wanna eat that whole thing right now!

>>	Anonymous Thu Mar 27 20:32:55 2014 No.5310594 >>5310181 Presentation:1 /5 Originality: 3/5 Appeal: 4/5 Challenge Goals: 5/5 Total: 13/20

>>	Anonymous Thu Mar 27 20:40:55 2014 No.5310609 >>5306651 Fucking hell this looks amazing. 19/20, minus a point for presentation (I don't feel comfortable giving a 20)

Anonymous Thu Mar 27 20:57:57 2014 No.5310634

Midweek ratings, will be back for second half!

>>5302685
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20
This looks great to me, because I love all the classy flavors. Goat cheese, green apple, dark chocolate, and red wine? I'd snack on these, with another glass of red wine on the side, any evening.

>>5304392
Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20
I'm sure this is delicious and I'm a sucker for butterfingers, but I'm not sure I could handle the richness so appeal is lower for me personally. Also, not a lot of real cooking, so I had to take off for originality.

>>5306651
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20
Gorgeous and just in time for spring! Looks amazing and elegant.

>>5310181
Presentation: 4/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20
I love all the spices and other flavors, but I personally am not a fan of beer in chili, I find it too overpowering. Great presentation with the tortillas and cheese though.

Anonymous Thu Mar 27 20:58:56 2014 No.5310637

>>5302685
Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 3/5
Total: 11/20

>>5304392
Presentation: 2/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 4/5
Total: 14/20

>>5306651
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 14/20

>>5310181
Presentation: 2/5
Originality: 2/5
Appeal: 5/5
Challenge Goals: 4/5
Total: 13/20

>>	Anonymous Thu Mar 27 21:01:55 2014 No.5310643 >>5310634 >Also, not a lot of real cooking, so I had to take off for originality. To be fair, he did as much cooking as the entry above him which you gave a 4 on originality.

>>	Cornbread !LnjpmqEHII Thu Mar 27 23:46:10 2014 No.5311043 >>5309919 The mousse was excellent, and I served on toasted store-bought baguette as appetizers for chicken marsala! was a good sweet way to start the meal (left out the chocolate and didnt use THAT much sauce because pre-meal).

>>	Cornbread !LnjpmqEHII Fri Mar 28 00:00:10 2014 No.5311089 >>5310609 Thanks!

>>	Squee Fri Mar 28 04:18:39 2014 No.5311453 >>5301869 Hey hey hey! This is a big moment in our lives! He should treat himself... Get a ten dollar bottle of wine and fast food. Maybe even a forty.

>>	Squee Fri Mar 28 04:23:38 2014 No.5311460 >>5301972 do you consider rum boring? :( Who would consider pirates boring?!

>>	Squee Fri Mar 28 04:26:38 2014 No.5311465 >>5302112 Because without Everclear we have no Apple Pie. That is not a world I wish to exist in.

>>	Squee Fri Mar 28 04:28:38 2014 No.5311467 >>5302264 Drink far to much. Vomit into a bowl of cereal. ??? Victory.

Squee Fri Mar 28 04:33:17 2014 No.5311472

>>5302487
Ok.
Kit Kat lincoln log home.
Gingerbread residents.
Everything decorated with candy and icing and shit.
Normal candy home theme, right?
Douse that shit in alcohol and set it on fire! Maybe try and make the candies work around the fire idea....
Mostly marshmallow, chocolate and graham crackers.

>>	Squee Fri Mar 28 04:38:17 2014 No.5311476 >>5303278 In that case any meal made while drinking would fit... I could post almost any meal I've made past the age of 18.

>>	Squee Fri Mar 28 04:40:17 2014 No.5311479 >>5304392 Could you post some more details concerning how to make this amazing looking dessert? Amounts and what not please.

>>	Squee Fri Mar 28 04:42:17 2014 No.5311482 >>5304771 And they are wrong.

>>	Relph Fri Mar 28 06:22:17 2014 No.5311588 Finally decided what im going to make. bit of a death or glory dish incorporating my favourite drink B52. should have it submitted tomorrow. submissions looking good so far.

Pye Fri Mar 28 17:25:17 2014 No.5312645

Sigh...well I thought I'd have time to make my submission today, but nope, too much work to do. Just checking in, before I have to get back to work. Planning on finishing most of the prep for it tonight, and making it for lunch tomorrow so I can post in the early afternoon. Everyone's made some really delicious looking stuff so far!

>>5311472
LOL, I could call it my GDIAF house.

Cholula !a5ii0MEaxU Fri Mar 28 18:21:18 2014 No.5312792

>>5306651
I just bought 2 pounds of strawberries and I'm making this tonight... Using pre-made pie crust tho cuz I'm an incompetent baker

Just so you know everyone in my house is super pumped for this cobbler lol I'll post a pic when I'm done if they don't shovel it into their faces too quickly

>>	Anonymous Fri Mar 28 19:05:17 2014 No.5312861 >>5312645 Which would be awfully fitting for use at the holidays.

>>	CookingRei Fri Mar 28 19:19:38 2014 No.5312892 File: 97 KB, 527x395, IMG_0269[1].jpg [View same] [iqdb] [saucenao] [google] Dessert has commenced!

>>	Relph Fri Mar 28 22:02:33 2014 No.5313310 File: 1.16 MB, 2048x1536, IMG_0776.jpg [View same] [iqdb] [saucenao] [google] >>5312892 Let it begin

>>	Anonymous Fri Mar 28 22:57:10 2014 No.5313436 >>5312892 >>5313310 I thought these were the same post at first lol I was super fucking confused

>>	Anonymous Fri Mar 28 22:58:10 2014 No.5313437 >>5313310 Also relph post doggie pls

CookingRei Fri Mar 28 23:27:10 2014 No.5313533
File: 107 KB, 584x467, pic1.jpg [View same] [iqdb] [saucenao] [google]

Finally! So, I really wanted to play with heavy/light dessert as well as light/dark...so....here.

It's in 2 pieces:

Almond Cream Puff with White Zin infused Whipped Cream in Blackberry/Cabernet Sauce

Cayenne and Walnut Chocolate Cake with Cabernet Icing in Peach/White Zin Sauce

>>	CookingRei Fri Mar 28 23:28:10 2014 No.5313537 File: 102 KB, 651x448, pic2.jpg [View same] [iqdb] [saucenao] [google] I also made sangria!

>>	Anonymous Fri Mar 28 23:30:10 2014 No.5313545 >>5313310 hello fellow ausbro excited to see what you are making (I fucking love connoiseur but it's mad expensive and i'm a broke ass house nigga, cookies n cream da bess) also i have the same flour canister

>>	CookingRei Fri Mar 28 23:30:10 2014 No.5313548 File: 90 KB, 633x458, pic3.jpg [View same] [iqdb] [saucenao] [google] One more pic...and then vertical....

>>	CookingRei Fri Mar 28 23:32:10 2014 No.5313550 File: 1.95 MB, 664x3000, cookingreiw4vertical.png [View same] [iqdb] [saucenao] [google] Okay! I'm done!

>>	Anonymous Fri Mar 28 23:45:44 2014 No.5313579 >>5313548 Stuff more cream inside puffs then into my face please Also cornbread I made the cobbler, smells gggoooodd but looks shittier than yours oh well heh

>>	Anonymous Fri Mar 28 23:46:44 2014 No.5313586 File: 372 KB, 1306x980, how 2 lattice.jpg [View same] [iqdb] [saucenao] [google] >>5313579 oops forgot pic HOW 2 LATTICE PLS

>>	Squee Sat Mar 29 00:10:44 2014 No.5313651 >>5313586 Does it still taste great?

Anonymous Sat Mar 29 00:29:44 2014 No.5313698

>>5313651
I've only tasted like a spoonful but it seems really really yummy, I used some leftover red wine instead of the triple sec and didn't add more than like 1/4 cup of sugar and it's super duper tasty, great combination of sweet and dark and gooey and awesome. Gonna chill and have it tomorrow :)

Nom nom thanks Cornbread!

>>	Squee Sat Mar 29 00:30:44 2014 No.5313701 >>5313698 Well than all is good.

>>	Anonymous Sat Mar 29 00:31:45 2014 No.5313703 >>5313701 Indeed! If I was submitting it I would be upset but my family is gonna demolish it anyway so no harm done I'm pretty sure I'm making Eth's chili at some point this week also...

>>	Anonymous Sat Mar 29 00:38:44 2014 No.5313723 >>5313698 err dark? I meant tart oopsie..

Anonymous Sat Mar 29 00:51:44 2014 No.5313766

>>5313550
This looks awesome, I like how all of those items have an amazing texture for a drunken dessert. Really good.

Presentation: 4/5
Originality: 5/5
>I normally don't give a 5 for Originality, but I see you used cayenne in your chocolate cakes, which I really love. You get "brownie" points for that.
Appeal: 5/5
Challenge Goals: 5/5
Total: 19/20

Side questions someone may be able to answer: do all of these images get saved somewhere? Is there an archive of all these verticals, by chance? Or is it just all on the booru?

>>	Squee Sat Mar 29 00:53:44 2014 No.5313772 >>5313766 From my understanding it's in the booru. At this point Bubble may just want to put that fact in the heading. It's seem too come up a lot...

>>	asdf Sat Mar 29 00:59:44 2014 No.5313788 File: 272 KB, 967x845, 20140329_010258.jpg [View same] [iqdb] [saucenao] [google] >>5313766 This might be useful to you: >>5307256 Anyway,I got this cake done.. I'll post the proof and vertical tomorrow.

>>	Anonymous Sat Mar 29 01:14:45 2014 No.5313818 File: 1.37 MB, 2592x1936, IMG_0083[1].jpg [View same] [iqdb] [saucenao] [google] First half of mine is setting atm will finish tonight >>5313437 my dog Steve The border collie (black and white one)

>>	relph Sat Mar 29 01:16:44 2014 No.5313823 >>5313818 forgot my name >>5313533 Looks awesome mate. nice choux pastry

>>	Anonymous Sat Mar 29 02:00:32 2014 No.5313908 >>5313818 >tfw had to leave my border collie at home in the states >yours is a qt just like mine >suffering

Kahlua Creme Caramel w/ Cointreau and Red Berry Reduction deex !kxZ65l3/YU Sat Mar 29 04:40:12 2014 No.5314109
File: 60 KB, 960x720, 1396082448490.jpg [View same] [iqdb] [saucenao] [google]

I wanted to accent the flavor of a coffee liqueur with the light creaminess of a creme caramel, it's almost like a thick white russian, but better. I added the Cointreau and red berry reduction to cut the creaminess with a small bit of acid and tartness, as well as add a bit of color to the plate.

Vertical coming up!

>>	deex !kxZ65l3/YU Sat Mar 29 04:42:13 2014 No.5314112 File: 70 KB, 960x720, 1396082550259.jpg [View same] [iqdb] [saucenao] [google] >>5314109 Close up!

>>	Anonymous Sat Mar 29 06:15:11 2014 No.5314205 >>5314109 This looks and sounds glorious.

>>	Anonymous Sat Mar 29 06:27:11 2014 No.5314212 >>5314109 Presentation: 1/5 Originality: 3/5 Appeal: 3/5 Challenge Goals: 5/5 Total: 12/20

Relph Sat Mar 29 06:38:11 2014 No.5314220
File: 1.27 MB, 2592x1936, IMG_0473[1].jpg [View same] [iqdb] [saucenao] [google]

The B52's Bomb Alaska.
a odd take on a bombe Alaska following my favourite drink a flaming B52 Baileys, Kahlua and Grand Mariner layered shot lit on fire.
Chocolate Kahlua sponge cake base
Kahlua ice cream
Baileys ice cream
Covered with Italian meringue
Flambé in Grand Marnier

Tasted Amazing have a bit more of the ice cream and sponge left over will try and plate it/ pipe it better tomorrow.
have a photo finished will upload but presentation will be redone when i plate up again tomorrow.
but here is a flambé shot from tonight

>>	Relph Sat Mar 29 06:44:11 2014 No.5314226 File: 1.88 MB, 2592x1936, IMG_0470[1].jpg [View same] [iqdb] [saucenao] [google] >>5314220 Tonight's effort will replate tomorrow, not to happy with meringue thickness or the plating

Anonymous Sat Mar 29 07:28:11 2014 No.5314262
File: 1.68 MB, 4000x3000, P1020915 bis.jpg [View same] [iqdb] [saucenao] [google]

>>5314220
FUCK.
I was making a Swiss meringue for my Baked Alaska. Picture related.
Back to my original idea : Crêpes Suzette with a side of "ice cream". I wanted a fancy ice cream, that's how I ended making "Norwegian omelette".

>>	John !!ijQBDPuedUO Sat Mar 29 07:33:11 2014 No.5314270 >>5314262 Forgot to namefag.

>>	Anonymous Sat Mar 29 07:51:11 2014 No.5314289 I didn't follow the last thread, so can anyone tell me why Borneo is out of the competition?

>>	BubbleBurst Sat Mar 29 08:05:11 2014 No.5314299 >>5313766 The presentation images get saved on the blog. The verticals will be uploaded to the booru at the end of the contest (with a large tasty drink and some smooth music... there's going to be a lot of them)

>>	BubbleBurst Sat Mar 29 08:16:11 2014 No.5314305 >>5314289 she helped me plan and as such could be perceived as having an unfair advantage. As such, to avoid any conflict of interest, she doesn't count in my rankings (even if it breaks my heart because her food is amazing)

>>	Cornbread !LnjpmqEHII Sat Mar 29 09:07:11 2014 No.5314345 >>5313698 That's awesome! Glad you enjoyed it, I love it chilled for breakfast.

zoervleisj !wQyaA7zZ7Y Sat Mar 29 10:19:12 2014 No.5314462
File: 121 KB, 913x684, IMG_0952.jpg [View same] [iqdb] [saucenao] [google]

I made Babi Joti, and Indonesian dish with coconut, chiliflakes, pork and beer. The beer I used was Palm, a Belgian red ale

I'm staying at friend's, so I probably won't be able to get a vertical done before the end of the weekend. In other news, I have an acceptable camera now

>>	BubbleBurst Sat Mar 29 10:50:11 2014 No.5314492 >>5314462 Post the vertical when you have time :-) And congrats on the camera improvement.

>>	Anonymous Sat Mar 29 10:52:12 2014 No.5314495 I am truly embarrassed for all of you.

>>	John !!ijQBDPuedUO Sat Mar 29 11:58:50 2014 No.5314650 >>5314220 >>5314226 Wait, isn't the B52 a layered drink? We'll need a picture of the inside...

>>	Anonymous Sat Mar 29 12:00:51 2014 No.5314657 Ugggggh....I don't like having to get up and cook with a hangover...gaaaaaah......

>>	BubbleBurst Sat Mar 29 12:18:50 2014 No.5314694 >>5314657 props for really sticking to the theme, as written? ;-)

>>	Anonymous Sat Mar 29 12:19:50 2014 No.5314697 >>5310643 difference between using real/pre-made ingredients

>>	Anonymous Sat Mar 29 12:26:50 2014 No.5314705 I hope someone makes something with maraschino.

>>	Relph Sat Mar 29 13:06:37 2014 No.5314789 >>5314650 will do tonight with vertical and second atempt at plating

>>	Anonymous Sat Mar 29 13:16:37 2014 No.5314796 >>5314694 Oh BBurst, you so crazy. I think I'm going to have to hair of the dog before I can get this done. I was hoping to have it done by lunch time, but that just ain't gonna happen.

>>	Relph Sat Mar 29 13:22:37 2014 No.5314806 Will it be if i post my finished one after dinner tonight i.e 15-17 hrs from now (sunday night Aus) or do submissions stop before that?

>>	BubbleBurst Sat Mar 29 13:26:37 2014 No.5314808 >>5314806 The cut-off is Sunday Midnight EST. It is currently Saturday 1:25PM EST

>>	Relph Sat Mar 29 13:30:37 2014 No.5314814 >>5314808 Cool bananas plenty of time. should have finial submission up in 16hrs

>>	ETHANOL !!H9gAEX0ONr9 Sat Mar 29 13:39:37 2014 No.5314834 >>5314796 Pound a beer or two and get cooking.

asdf Sat Mar 29 13:43:37 2014 No.5314845
File: 963 KB, 2776x1808, 20140329_165400.jpg [View same] [iqdb] [saucenao] [google]

Okey dokey, I made a steamed cake soaked with chocolate cream liqueur and it's served with dandelion heads soaked in plum wine. The reason I steamed the cake is because I don't have an oven but the same recipe can be made with an oven instead.

>>	Anonymous Sat Mar 29 13:44:37 2014 No.5314851 >>5314845 Oh shit, anon, that looks nice. Well done.

>>	asdf Sat Mar 29 13:44:37 2014 No.5314852 File: 700 KB, 1000x3540, 20140325_223208.jpg [View same] [iqdb] [saucenao] [google] >>5314845

asdf Sat Mar 29 13:49:37 2014 No.5314858
File: 2.48 MB, 3264x2448, 20140329_165141.jpg [View same] [iqdb] [saucenao] [google]

>>5314851
Thank you! I've been struggling with presentation so I appreciate it!

Here's my proof. Unfortunately, the cake doesn't taste alcoholic so now I'm drunk.

I didn't put the dandelions in the vertical but all I did was just put them face down in a plate of plum wine.

>>	Anonymous Sat Mar 29 13:57:37 2014 No.5314870 >>5314808 Shit, so 10 hours from now? I'd better hurry.

Anonymous Sat Mar 29 14:04:37 2014 No.5314885

>>5313550
Presentation: 2/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 13/20
This looks good! You have a lot of pairings that seem like they'd go well together. Personally, I don't particularly like the way the sauce is in zig zags like that, but I think the cake and cream puff look really cute, nice and rich.

>>5314462
Awesome! I can't wait to see the vertical! I like the sound of this dish already.

>>	Anonymous Sat Mar 29 14:08:37 2014 No.5314895 >>5314870 I think it's thirty four hours from now, ten hours from now being Saturday midnight.

>>	Anonymous Sat Mar 29 14:16:37 2014 No.5314912 >>5314895 Got it, thought it meant as it turns midnight Sunday morn type of thing. I too am way too hungover.

John !!ijQBDPuedUO Sat Mar 29 14:46:35 2014 No.5314960
File: 2.90 MB, 4000x3000, V 01 before flambage Edit.jpg [View same] [iqdb] [saucenao] [google]

Crêpes Suzette with a Strawberry and Peach Baked Alaska, flamed with Mandarin Liqueur.

Crêpes Suzette avec une Omelette Norvégienne à la Fraise et à la Pêche, flambées à la Liqueur de Mandarine.

This picture was taken before the flaming.

>>	John !!ijQBDPuedUO Sat Mar 29 14:47:31 2014 No.5314961 File: 2.56 MB, 480x270, V 02 Flaming.gif [View same] [iqdb] [saucenao] [google] That looked better IRL.

>>	John !!ijQBDPuedUO Sat Mar 29 14:49:31 2014 No.5314965 File: 2.89 MB, 4000x3000, V 03 after flambage Edit.jpg [View same] [iqdb] [saucenao] [google] Right after the flames went off.

>>	John !!ijQBDPuedUO Sat Mar 29 14:50:31 2014 No.5314966 File: 2.68 MB, 4000x3000, V 04 inside Edit.jpg [View same] [iqdb] [saucenao] [google] The inside. Layers of home-made strawberry and peach icecreams.

>>	John !!ijQBDPuedUO Sat Mar 29 14:51:31 2014 No.5314967 File: 2.60 MB, 4000x3000, V 05 Inside bis Edit.jpg [View same] [iqdb] [saucenao] [google] Another view.

John !!ijQBDPuedUO Sat Mar 29 14:58:32 2014 No.5314979
File: 1.93 MB, 580x326, flip 3.gif [View same] [iqdb] [saucenao] [google]

The vertical should include this. I've been told it's hard to flip a crêpe like that (you just need some training.)

All right, I have a birthday party to attend. The verticals will arrive later tonight or tomorrow morning.

>>	Anonymous Sat Mar 29 15:05:32 2014 No.5314984 File: 15 KB, 317x293, Capture.png [View same] [iqdb] [saucenao] [google] >>5314961 Cool! Fire is really hard to photograph or video capture... Looking forward to the vertical!

>>	Anonymous Sat Mar 29 15:15:31 2014 No.5315002 >>5314967 Presentation 2/5 Originality 2/5 Appeal 3/5 Challenge goals 5/5 Total 12/20

>>	Anonymous Sat Mar 29 15:47:35 2014 No.5315070 >>5314961 >>5314967 Presentation: 5/5 Originality: 4/5 Appeal: 5/5 Challenge Goals: 5/5 Total: 19/20

>>	Pyewacket !!Nx3720ijU7n Sat Mar 29 17:07:36 2014 No.5315242 File: 69 KB, 640x384, IMAG3758.jpg [View same] [iqdb] [saucenao] [google] Okay, okay, I'm back to a functional state. You guys don't give up on me now. Here's a preview.

>>	Anonymous Sat Mar 29 17:12:36 2014 No.5315258 BubbleBurst, can we get the bump limit removed again, so it won't drop off?

>>	BubbleBurst Sat Mar 29 17:23:37 2014 No.5315283 >>5315258 I have no power over that. I think the last few times !OPIATE9fy sent an email to the mods? I have no idea where, to tell the truth :'-(

>>	Anonymous Sat Mar 29 17:47:39 2014 No.5315346 >>5315283 aw, that's too bad. I don't know how to request that either, or I'd do it. :/

>>	BubbleBurst Sat Mar 29 18:32:25 2014 No.5315501 >>5315346 Tried something. Fingers crossed. Worst thing that happens this thread sages out and I repost the entries >_<

>>	Anonymous Sat Mar 29 19:04:01 2014 No.5315555 >>5315070 19/20 for baked alaska and crepes lol

Pyewacket !!Nx3720ijU7n Sat Mar 29 19:13:01 2014 No.5315572
File: 65 KB, 640x384, IMAG3760.jpg [View same] [iqdb] [saucenao] [google]

Things are moving right along now, hope the thread doesn't 404 before I post. :) Another prep pic, cutting parchment paper. You can almost see my Olivetti on the desk there, it's my babby.
Also, I can't take a pic outside today, because it's pouring rain. Eh...it'll be okay.

>>	Chalice Sat Mar 29 19:45:02 2014 No.5315653 File: 697 KB, 3607x2705, Round4Alcohol.jpg [View same] [iqdb] [saucenao] [google] Finally done

>>	Chalice Sat Mar 29 19:46:02 2014 No.5315655 >>5315653 Fuck, forgot to cleave the white, give me a min.

>>	Chalice Sat Mar 29 19:50:02 2014 No.5315668 File: 1.03 MB, 2050x2305, Alcoholround4..jpg [View same] [iqdb] [saucenao] [google] >>5315653 Sorry guys

Boozy Buzzy Pork Belly Sweet Potato Buns Pyewacket !!Nx3720ijU7n Sat Mar 29 22:30:59 2014 No.5316075
File: 796 KB, 2048x1152, 20140329_184748.jpg [View same] [iqdb] [saucenao] [google]

Okay, guys, I finally got my entry done. And, I must say, it turned out amazing. I really wish I could give you all a taste, because pictures do not do it justice. Anywho....here we go.

"Boozy Buzzy Pork Belly in Sweet Potato Buns"

Pork Belly, cubed, marinated and braised in a mix of Coffee Liqueur, strong coffee, soy sauce, garlic, ginger, chili, star anise, peppercorns, and rice vinegar (I may be forgetting something, I have to go back and look at my list), then fried and served on Sweet Potato Buns with Bourbon Sauce (oh lawd), Pickled Daikon and Carrot, cucumber, red onion, and cilantro.

For right now, I'm just going to post my final pics and close ups, but I'll make verticals later tonight after I have a nap. I really need a nap, lel.....Also, try to ignore the use of carrots as spacers between my buns, I didn't have another suitable sub.

>>	Pyewacket !!Nx3720ijU7n Sat Mar 29 22:32:02 2014 No.5316079 File: 789 KB, 2048x1152, 20140329_184400.jpg [View same] [iqdb] [saucenao] [google] And a pic of them open before I folded them.

>>	Pyewacket !!Nx3720ijU7n Sat Mar 29 22:34:02 2014 No.5316082 File: 703 KB, 2048x1152, 20140329_184253.jpg [View same] [iqdb] [saucenao] [google] Mah time stamp

>>	Pyewacket !!Nx3720ijU7n Sat Mar 29 22:35:02 2014 No.5316083 File: 818 KB, 2048x1152, 20140329_184330.jpg [View same] [iqdb] [saucenao] [google] One close up

>>	Pyewacket !!Nx3720ijU7n Sat Mar 29 22:36:02 2014 No.5316088 File: 758 KB, 2048x1152, 20140329_184339.jpg [View same] [iqdb] [saucenao] [google] another close up

>>	Pyewacket !!Nx3720ijU7n Sat Mar 29 22:39:02 2014 No.5316098 File: 713 KB, 2048x1152, 20140329_184830.jpg [View same] [iqdb] [saucenao] [google] Annnnnd, another of them folded. Okay, I'mma go take a little nap, then I'll do my verticals.

Anonymous Sun Mar 30 00:44:47 2014 No.5316354

>>5313533
Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20
This looks so amazing. Also I love the heavy light and light dark contrast, very aesthetically pleasing. I really appreciate the contrasting flavors as well. It looks delicious and that's the most important part for fancy desserts!

>>5314109
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20
Looks amazing! I would love to try the sweet tart caramel red berry contrast.

>>5314226
I'm intrigued, will vote after tomorrow's post

>>5314462
will vote when vertical is posted, nice camera shot

>>5314845
Presentation: 4/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 16/20
This looks really good, I've never seen a steamed cake before. I'd have to try it! Its beautiful though.

>>5314960
Damn, will vote after vertical but that looks awesome

>>5315668
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20
High appeal because I absolutely love those fall flavors - balsamic, cinnamon, root vegetables, rosemary + thyme.. looks so good. Rustic preparation, I've never made beef cheeks but I might have to try this

>>5316075
Man I'd give perfect appeal just for those sweet potato buns. Pork belly and coffee sounds so good. Will post vote after verticals.

>>	CookingRei Sun Mar 30 01:38:54 2014 No.5316446 >>5316075 I want to devour that right now....oh man.... Also, thanks everyone for the kind words :) Ive been eating so much of the chocolate cake bites...i should stop....

Anonymous Sun Mar 30 01:59:36 2014 No.5316482

First time voting, I decided to only rate the ones with proper verticals. Not to say the other ones don't deserve it to be rated, just rating the verticals for not being lazy.

>>5302685
Presentation: 5/5
Originality: 5/5
Appeal: 3/5
Challenge Goals: 5/5
18/20

>>5304392
Presentation: 4/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 19/20

>>5306651
Presentation: 5/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 4/5
Total: 18/20

>>5313550
Presentation: 5/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 4/5
Total: 19/20

>>5314852
Presentation: 5/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 4/5
Total: 18/20

>>5315668
Presentation: 4/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20

>>	Pyewacket !!Nx3720ijU7n Sun Mar 30 03:33:20 2014 No.5316617 File: 400 KB, 1292x1550, Pork belly vert..jpg [View same] [iqdb] [saucenao] [google] Okay, got the verticals done! Here's the pork belly vertical first.

>>	Pyewacket !!Nx3720ijU7n Sun Mar 30 03:34:20 2014 No.5316619 File: 207 KB, 1283x1082, 1396164868963.jpg [View same] [iqdb] [saucenao] [google] Pickled daikon and carrots this should be made a day ahead of time.

>>	Pyewacket !!Nx3720ijU7n Sun Mar 30 03:35:20 2014 No.5316621 >>5316617 forgot to say, this takes several days of prep, so if you want to make it, plan ahead!

>>	Pyewacket !!Nx3720ijU7n Sun Mar 30 03:36:20 2014 No.5316623 File: 180 KB, 1268x1319, Bourbon sauce vert.jpg [View same] [iqdb] [saucenao] [google] Bourbon sauce vert. I forgot to take a pic of all the ingredients together before I started cooking it, oh well.

>>	Pyewacket !!Nx3720ijU7n Sun Mar 30 03:39:20 2014 No.5316627 File: 411 KB, 1286x1586, 1396165181521.jpg [View same] [iqdb] [saucenao] [google] And, steamed sweet potato buns vert.

>>	Squee Sun Mar 30 03:56:53 2014 No.5316650 >>5314657 Simply drink your ingredients! A hangover isn't a hangover till it's three days in.

>>	Squee Sun Mar 30 03:59:53 2014 No.5316654 >>5314961 I will most definitely have many a new burns from this. Thank you.

>>	Relph Sun Mar 30 06:17:38 2014 No.5316784 File: 1.47 MB, 1928x2116, B52 alaska.jpg [View same] [iqdb] [saucenao] [google] Ok guys here it is V2 B52 Bomb Alaska, post flambé with indicator.

>>	Relph Sun Mar 30 06:19:38 2014 No.5316789 File: 652 KB, 1940x1596, falming bombe.jpg [View same] [iqdb] [saucenao] [google] >>5316784 BURN BABY BURN

>>	Relph Sun Mar 30 06:21:38 2014 No.5316794 File: 1.26 MB, 1936x2592, IMG_0504.jpg [View same] [iqdb] [saucenao] [google] >>5316789 better quality

>>	Relph Sun Mar 30 06:30:41 2014 No.5316810 File: 2.46 MB, 2592x1936, IMG_0513.jpg [View same] [iqdb] [saucenao] [google] >>5316784 inside shot. looks a bit gore though vertical comming

>>	John !!ijQBDPuedUO Sun Mar 30 06:35:41 2014 No.5316818 File: 427 KB, 900x1677, Vertical Crepes Suzette.jpg [View same] [iqdb] [saucenao] [google] Here is the vertical for crêpes Suzette.

>>	John !!ijQBDPuedUO Sun Mar 30 06:36:41 2014 No.5316821 File: 266 KB, 900x1317, Vertical ice cream.jpg [View same] [iqdb] [saucenao] [google] The vertical for ice creams.

>>	John !!ijQBDPuedUO Sun Mar 30 06:37:41 2014 No.5316823 File: 1.20 MB, 900x4505, Vertical Norwegian omelette.jpg [View same] [iqdb] [saucenao] [google] And the one for Norwegian omelette or baked Alaska.

>>	Relph Sun Mar 30 07:01:48 2014 No.5316864 File: 1.33 MB, 2104x3316, Vertical.jpg [View same] [iqdb] [saucenao] [google] >>5316784 Here the Vertical >>5316821 Battle of the Bombe's

>>	zoervleisj !wQyaA7zZ7Y Sun Mar 30 10:28:07 2014 No.5317167 >>5314462 And here's the vertical

>>	zoervleisj !wQyaA7zZ7Y Sun Mar 30 10:30:07 2014 No.5317171 File: 222 KB, 909x1450, babi joti vertical.jpg [View same] [iqdb] [saucenao] [google] >>5317167 >>5314462 I'm an idiot

Anonymous Sun Mar 30 11:55:55 2014 No.5317314

>>5316075
Presentation: 3/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 16/20

>>5314960
Presentation: 4/5
Originality: 1/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 14/20

>>5314845
Presentation: 2/5
Originality: 4/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 13/20
>inedible garnishes are a big no-no

>>5314462
Presentation: 2/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

>>5314220
Presentation: 3/5
Originality: 2/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 13/20

>>5314109
Presentation: 2/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 13/20

>>5313548
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

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